SUKHA KALA CHANA

Soaked and boiled chickpeas are sauteed with basic Indian spices. This is a dry version of making kala chana. This recipe is very easy to make and can be ready in only 10 minutes if you have soaked and boiled chickpeas with you. Soaking chickpeas requires some pre-planning and pressure cooking it requires some time. But you need not to stand there in the kitchen while it is boiling. Sukha kala chana can be served as a side dish or salad. It can be used as a snack topped with chopped onion, tomato, chopped coriander and fine sev or serve them with deep fried puris. Kala Chana is an excellent source of protein. One cup cooked kala chana provides 15 gram of protein or 30 % of the daily value. They are low in fat and high in fibre. Add kala chana to your regular diet.  

INGREDIENTS:

1 Cup Kale Chane / Black Chickpeas

2 green chillies, finely chopped

1 teaspoon Ginger- Garlic Paste

1 chopped Onion

1 chopped Tomato

1 teaspoon Cumin Seeds

Pinch of Asafoetida

½ teaspoon Turmeric Powder

½ teaspoon Red Chilli Powder

½ tablespoon Chana Masala

½ teaspoon Coriander Powder

½ teaspoon Amchur Powder [optional]

Salt as per taste

2 tablespoon Oil

METHOD:

STEP 1 – Wash kale chane for 2-3 times with cold water and then soak them with 3 Cups water for 7-8 hours or overnight.

STEP 2 – Drain the water from it and transfer chickpeas into a pressure cooker, add 1 cup water and pressure cook for 3 whistles.

STEP 3 – Let the steam release, then open the lid of the pressure cooker.

STEP 4 – Heat oil in a pan, crackle cumin seeds and add asafoetida.

STEP 5 – Add finely chopped onion, cook for 2 minutes and then add ginger-garlic paste, green chilli and mix. Cook for 2 minutes until raw smell vanishes.

STEP 6 – Add all spice powders, mix it well and

 then add chopped tomato. Let it cook until mushy.

STEP 7 – Add boiled chana in it and give a nice mix.

STEP 8 – Season it with salt. 

Add chopped coriander and mix well.

Swtich off the flame and sukha chana is ready to serve.